250g butter
200g dark chocolate
1 tbsp coffee powder
100ml milk
250g SR flour
40g cocoa
250g sugar
4 eggs, beaten
1 tsp vanilla extract
150ml sour cream
Ganache:
150g milk chocolate
150g dark chocolate
100ml double cream
50g butter
- Heat oven to 160, GM3
- Line a deep 23cm tin
- Melt chocolate, butter, coffee and milk, set aside
- Sift flour and cocoa into a bowl
- Add sugar
- Fold in chocolate mixture, eggs, vanilla and sour ceam
- Bake for 1 hr – 1 hr 10 mins
- Melt ganache ingredients
- Cool for 30 mins
- Spread over the cake
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